Type what you have

Ingredients

• ✓ milk chocolate chips
• butter
• margarine
• sea salt
• sugar
• water
• cashew

Instructions

1. 1 Butter the top edges of a 2-quart microwave-safe casserole. Add butter, 1 teaspoon of the Diamond Crystal® Sea Salt, sugar, and water to the casserole. DO NOT STIR. Microwave on high for 6 to 8 minutes. Check contents for color change. Continue microwaving on high a minute at a time until the mixture just begins to turn a tan color. You need to watch it carefully, and remember: DON'T STIR.
2. 2 Sprinkle 1/2 cup of the chopped cashews into a 9-into circle on a Silpat mat, parchment paper, or on a buttered baking sheet.
3. 3 Carefully pour the liquid mixture evenly over the top of the cashews. Immediately sprinkle on the chocolate chips. Allow to sit for 1 minute to melt the chocolate.
4. 4 Use spatula to smooth out chocolate over the entire sheet of candy.
5. 5 Sprinkle the remaining cashews and 1/4 teaspoon Diamond Crystal® Sea Salt over the top. Refrigerate to cool completely. When cool, break into bite-sized pieces. Store tightly covered in refrigerator.

By Diamond Crystal Salt

Ingredients

• ✓ milk chocolate chips
• all-purpose flour
• unsweetened cocoa
• baking soda
• salt
• egg
• brown sugar
• granulated white sugar
• milk
• milk
• coffee
• butter
• semi-sweet chocolate
• heavy cream
• butter
• semi-sweet chocolate chips

Instructions

1. 1 Preheat the oven to 350 degrees F. Line 12 cupcake molds or muffin tins with paper liners or spray with nonstick spray.
2. 2 To make the cupcakes, sift together the flour, cocoa, baking soda, and salt.
3. 3 In a medium bowl, whisk together the egg, brown sugar, and white sugar. Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients. Divide the batter evenly among the cupcake molds, filling them about three-quarters full.
4. 4 Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes. Using a small spatula or knife, remove the cupcakes from the pan. Continue to cool on a wire rack to room temperature.
5. 5 To make the frosting, melt the chopped chocolate in the top of a double boiler, or in a heatproof bowl, over barely simmering water, stirring occasionally until smooth. Heat the cream until hot. Remove from the heat and whisk in the chocolate. Transfer to a bowl and cool to just warm. Whisk in the butter until smooth. Let sit until it reaches a spreading consistency, about 1 hour. Spread the frosting on top of the cupcakes. Sprinkle them with chocolate chips.

By Ghirardelli